Linguini alla Puttanesca

Linguini /spaghetti with tomato sauce, black olive, chilli, garlic, anchovies, capers and cherry tomatoes.

This flavorful and vibrant dish combines the rich taste of tomatoes with the briny punch of anchovies, capers, and black olives, all enhanced by the warmth of chili and garlic. The cherry tomatoes add a burst of sweetness that balances the salty and spicy elements. Served over perfectly cooked linguini, this dish is a delightful combination of Mediterranean flavors. It’s a quick and easy recipe that serves two people, making it perfect for a weeknight dinner or a romantic meal.

---

Ingredients:

• Linguini – 200 grams
• Olive Oil – 2 tablespoons
• Garlic – 2 cloves, finely chopped
• Red Chili – 1 small, finely sliced (adjust to taste)
• Anchovy Fillets – 4-5, chopped
• Capers – 1 tablespoon, rinsed and drained
• Black Olives – 8-10, pitted and sliced
• Cherry Tomatoes – 10-12, halved
• Canned Tomatoes – 200 grams (about 1/2 can, crushed or chopped)
• Fresh Basil – 1 tablespoon, chopped (optional, for garnish)
• Salt and Pepper – to taste
• Parmesan Cheese – for serving (optional)

---

Equipment Needed:

• Large Pot: For boiling the pasta.
• Large Skillet or Sauté Pan: For preparing the sauce.
• Wooden Spoon or Spatula: For stirring the sauce.
• Colander: For draining the pasta.
• Chef’s Knife: For chopping the ingredients.
• Cutting Board: A sturdy surface for cutting.
• Measuring Cups and Spoons: For accurate measurement of ingredients.
• Tongs: For tossing the pasta with the sauce.

---

Nutritional Information (per serving):

• Calories: 550 kcal
• Protein: 18 grams
• Carbohydrates: 65 grams
• Sugars: 8 grams
• Fat: 22 grams
• Saturated Fat: 3 grams
• Cholesterol: 20 mg
• Fiber: 5 grams
• Sodium: 950 mg

(Note: These values are approximate and can vary based on specific ingredients and brands used.)

---

Preparation Time:

• Preparation: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

---

Preparation and Cooking Instructions:

1. Prepare the Ingredients:

• Chop the Garlic and Chili:
  • Finely chop 2 cloves of garlic and 1 small red chili. Adjust the amount of chili to your heat preference.
• Slice the Anchovies and Olives:
  • Chop 4-5 anchovy fillets into small pieces. Slice 8-10 black olives. Rinse 1 tablespoon of capers under cold water and drain them.
• Halve the Cherry Tomatoes:
  • Cut 10-12 cherry tomatoes in half. If you prefer a chunkier sauce, you can leave them whole.

2. Cook the Linguini:

• Boil the Pasta:
  • Bring a large pot of salted water to a boil. Add 200 grams of linguini and cook according to the package instructions, usually about 8-10 minutes, until al dente.
• Drain the Pasta:
  • Once cooked, reserve a small cup of the pasta water, then drain the linguini in a colander. Set aside.

3. Prepare the Sauce:

• Heat the Olive Oil:
  • In a large skillet or sauté pan, heat 2 tablespoons of olive oil over medium heat.
• Sauté the Garlic and Chili:
  • Add the chopped garlic and sliced chili to the pan. Sauté for about 1-2 minutes, until the garlic is fragrant and just starting to turn golden. Be careful not to burn the garlic.
• Add the Anchovies:
  • Add the chopped anchovies to the pan. Stir and cook for another minute, allowing the anchovies to dissolve into the oil, creating a rich, savory base for the sauce.
• Incorporate the Capers and Olives:
  • Stir in the rinsed capers and sliced black olives. Cook for another 1-2 minutes to combine the flavors.
• Add the Tomatoes:
  • Add the halved cherry tomatoes and 200 grams of canned tomatoes to the pan. Stir everything together, breaking up the canned tomatoes if needed. Season with a pinch of salt and pepper.
• Simmer the Sauce:
  • Reduce the heat to low and let the sauce simmer for about 10 minutes, allowing the flavors to meld together. If the sauce becomes too thick, add a splash of the reserved pasta water to reach the desired consistency.

4. Combine the Pasta and Sauce:

• Toss the Pasta:
  • Add the cooked linguini to the sauce in the skillet. Use tongs to toss the pasta, ensuring it is evenly coated with the sauce. If the sauce is too thick, add a little more pasta water to loosen it up.
• Adjust Seasoning:
  • Taste and adjust the seasoning with more salt, pepper, or chili if needed.

5. Serve and Garnish:

• Plate the Pasta:
  • Divide the linguini between two plates or bowls.
• Garnish:
  • Garnish with freshly chopped basil if desired. You can also add a sprinkle of grated Parmesan cheese for an extra layer of flavor, though the dish is delicious on its own.

---

Serving Suggestions:

• Pairing: This linguini pairs well with a light, crisp white wine such as Pinot Grigio or Sauvignon Blanc. For a non-alcoholic option, a sparkling water with a slice of lemon would complement the meal nicely.
• Side Dishes: Serve with a simple side salad of mixed greens dressed with olive oil and lemon, or some crusty garlic bread to soak up any extra sauce.

---

Storage and Reheating:

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the pasta gently in a skillet over low heat, adding a splash of water or extra olive oil to loosen the sauce. Avoid microwaving as it can make the pasta too soft.

---

Tips for Success:

• Anchovy Flavor: If you’re unsure about the strong flavor of anchovies, start with fewer fillets and adjust to your taste. The anchovies dissolve into the sauce, providing depth without an overpowering fishy taste.
• Pasta Water: The reserved pasta water is starchy, making it perfect for loosening the sauce while helping it adhere to the pasta.
• Tomato Balance: If your canned tomatoes are very acidic, add a pinch of sugar to balance the flavors. This can help round out the sauce without making it sweet.
• Extra Heat: If you like your food extra spicy, keep some chili flakes on hand to sprinkle over the finished dish.

---

Variations:

• Vegetarian Version: To make this dish vegetarian, omit the anchovies and increase the amount of olives and capers for that salty, umami flavor.
• Add Protein: For a heartier meal, add some cooked shrimp or grilled chicken to the dish.
• Herb Variations: Swap basil for parsley or oregano, or use a mix of your favorite herbs.
• Cheesy Twist: Stir in a tablespoon of mascarpone or cream cheese at the end for a creamier sauce.

Linguini with tomato sauce, black olives, chili, garlic, anchovies, capers, and cherry tomatoes is a delightful dish that combines simple ingredients to create a complex and satisfying meal. With its rich Mediterranean flavors, this pasta is perfect for a quick and easy dinner that doesn’t compromise on taste. Enjoy the process of making this vibrant dish, and savor every bite!